Prep 10 mins
Cook 30 mins
This is my adaptation of a recipe from the LA Times. I am still adjusting the spice ratio
- 2 russet potatoes, cut in halves lengthwise
- 4 tablespoons butter, melted
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1 dash pepper
- Scrub potatoes thoroughly with a vegetable brush.
- Cut potatoes in half lengthwise.
- In an baking pan, combine melted butter and seasonings.
- Place potatoes, cut side down, in butter mixture.
- Bake in a 450°F oven for 25 to 30 minutes or until tender.
Wonderful. I used Yukon Golds because the russet potatoes available here have not been good lately. Otherwise, I didn't change anything. The potatoes got nice and crisp on the bottom, and the flavor was terrific. Thanks for posting.